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Pepsin is a white or pale yellow powder extracted from the gastric mucosa of pigs, sheep or cattle. Soluble in water, the aqueous solution is acidic. Isoelectric point pH=1. Insoluble in ethanol, chloroform, ether. It is non-toxic and has a special smell of meat; it is hygroscopic. The dry enzyme is relatively stable and will not be inactivated when heated to 1000C for 10min. Its aqueous solution is heated to above 700C or above pH6.2 and begins to inactivate, and when pH>8, it is irreversibly inactivated. It is relatively stable in strong acid solution, and the optimum pH is 1.5-2. Its digestibility is strongest when it contains 0.2% to 0.4% hydrochloric acid (pH 1.6 to 1.8), so it is often used in combination with dilute hydrochloric acid.

Pepsin is a stomach enzyme that serves to digest proteins found in ingested food. Production method of pepsin: using porcine gastric mucosa as raw material, after extraction with phosphate buffer solution, use DEAE-cellulose column chromatography, and after acidification, use Sephadex C-25 and Sephadex G-25 column chromatography again to refine the product.